The wedding colour scheme was navy blue and peach, and the long tables were decorated with ivy and gold details, such as candelabras and smaller votives.
Jessica and Geoffrey tried to keep the décor simple but stylish. There were some flowers dotted around, but not too many, and Jessica opted for a giant paper flower from Paperize, rather than a bouquet.
As Geoffrey owns a catering butchers, the guests knew they were in for a treat when it came to the wedding breakfast. They enjoyed rustic breads with olive oil and balsamic vinegar to start, followed by fillet of beef with creamy leeks, fondant potatoes and green beans wrapped in bacon. Dessert was a delicious ginger crème brulee with shortbread biscuits.